Cucumber , cut into thick slices or chucks
Red Onion, sliced thin
Greek Feta cheese
Cold press Olive oil
Red wine vinegar or lemon juice
1. Arrange your tomatoes, cucumber, peppers, olive and cheese in your salad bowl.
2. Mix 3 part oil to 1 part red wine vinegar OR Lemon juice well with 1 teaspoon dried oregano. Drizzle over salad and enjoy!
If you like you can just drizzle the oil and vinegar over the salad then sprinkle the oregano on top.
When I was visiting Greece our salad was served with just olive oil.
1 pound of jumbo shrimp, peeled and deveined
1 teaspoon Kosher salt
1/8 teaspoon Black Pepper
4 tablespoon olive oil
1/4 teaspoon Red pepper
1 small onion, finely chopped
4 garlic cloves, minced
1 large can of dices or crush tomatoes (28 ounces) (you can also use freshly chopped tomatoes)
2 tablespoon tomato paste
1 teaspoon dried oregano
Fresh parsley, chopped
1 teaspoon honey
¼ cup White wine or Ouzo
½ lemon, juiced
6 ounces feta cheese
On my recent trip to Greece, I came across this wonderful shrimp appetizer. It was served with crusty bread to mop up the mouthwatering sauce. Saganaki is named after the pan in which various small appetizer dishes are prepared, similar to a cast iron skillet.
2- 3 very ripe bananas- mashed
1/3 cup coconut oil – melted
2 eggs – beaten
1 teaspoon vanilla
1 ½ cups gluten-free flour (King Arthur)
1 teaspoon baking soda
Pinch of sea salt
1/8 teaspoon nutmeg
¾ cup brown sugar
¼ cup raisin
¼ cup chopped walnuts
Pay attention to the banana bead because all oven varies in temperature
Once bread cools store in an airtight container or cover complete so not to allow bread to dry out.
Hi my name is Dianne I enjoy cooking a variety of dishes and putting a smile on peoples faces. I have been teaching hands on cooking classes for over 18 years. I love creating new dishes and exploring nature.